Hearty Lentil and Potato Soup
A nutritious and comforting lentil and potato soup, perfect for chilly days. This one-pot vegan soup is rich in protein, fiber, and flavor, making it ideal for meal prep.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 large onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 3 medium potatoes diced (Yukon Gold or Russet work best)
Legumes & Broth
- 1 cup dry green or brown lentils rinsed
- 6 cups vegetable broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes (optional)
Seasonings & Herbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
Final Touches
- 1 tbsp lemon juice
- ¼ cup fresh parsley chopped
Instructions
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the garlic and sauté for 30 seconds.
Add Lentils and Potatoes
- Stir in the diced potatoes and rinsed lentils.
Season and Simmer
- Pour in the vegetable broth and diced tomatoes (if using).
- Add thyme, oregano, bay leaf, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally.
Final Touches
- Remove the bay leaf and stir in lemon juice.
- Adjust seasoning if needed.
Serving
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
TIPS & VARIATIONS
- For a thicker soup, mash some of the potatoes and lentils with a potato masher.
- For extra protein, add chickpeas or cubed tofu.
- For a smoky twist, use more smoked paprika or a few drops of liquid smoke.
Storage & Freezing Instructions
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
FAQ
- Can I use canned lentils instead of dried?
- How long can I store this soup?